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Teriyaki Chicken Casserole

American · Dinner · Easy

Teriyaki Chicken Casserole

Total
1 hr 5 min
Prep
15 min
Serves
4
Calories
440
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Shredded chicken, brown rice and colorful vegetables bake under a glossy ginger-soy glaze for a scoopable dinner with sweet-savory edges.

Cooked rice makes Teriyaki Chicken Casserole straightforward to assemble after the chicken roasts. A lightly thickened sauce coats the grains without turning them gummy, and the vegetables go in already tender so nothing needs to overcook.

Use cold leftover brown rice or a ready-cooked pouch. Reduced-sodium soy sauce is useful here because the sauce concentrates in the oven; measure the cornstarch carefully to keep it glossy rather than stiff.

SweetSavoryUmamiBakingMeal PrepDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish with the vegetable oil. Mix the cornstarch with 2 tbsp of the water.

  2. Combine the soy sauce, remaining water, brown sugar, ginger and garlic in a saucepan. Simmer over medium heat for , then stir in the slurry and cook for until glossy.

  3. Place the chicken breasts in the baking dish and spoon half the sauce over them. Cover and bake for , until the center of each breast reaches 165°F. Shred with two forks.

  4. Meanwhile, steam the stir-fry vegetables for , until just tender, and drain well. Fold them into the chicken with the cooked brown rice and remaining sauce.

  5. Cover and bake for , until steaming throughout and the rice reaches 165°F. Fluff gently before serving.

Forkue tips

  • Break up cold rice clumps before adding them so the sauce reaches the grains evenly.

Storing and reheating

Refrigerate for up to 3 days or freeze for up to 2 months. Reheat covered with a splash of water until steaming throughout, stirring midway to heat the rice evenly.

Kitchen gear

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Nutrition per serving, estimated

440Calories
32gProtein
62gCarbs
7gFat

Teriyaki Chicken Casserole: FAQ

Can I use uncooked rice?

No. The liquid and oven time are designed for cooked rice. Raw rice would stay firm and absorb the sauce before the chicken is ready.

Can I use fresh vegetables?

Yes. Cut them into bite-size pieces and steam until just tender before folding them into the casserole.

How do I store and reheat Teriyaki Chicken Casserole?

Refrigerate for up to 3 days or freeze for up to 2 months. Reheat covered with a splash of water until steaming throughout, stirring midway to heat the rice evenly.

How long does Teriyaki Chicken Casserole take?

About 1 hr 5 min in total: 15 min prep and 50 min cooking.

What do I need to make Teriyaki Chicken Casserole?

The key ingredients are soy sauce, ground ginger, garlic, cornstarch, chicken breasts and stir-fry vegetables, plus pantry basics.

Any tips for Teriyaki Chicken Casserole?

Break up cold rice clumps before adding them so the sauce reaches the grains evenly.

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